Monday, July 04, 2011

Inchi Kabin/Nyonya Fried Chicken

This is a Nyonya version of fried chicken. The nyonyas and babas are indigenous to the Straits Settlements of Penang, Malacca and Singapore and have their own cuisine which is mix of Chinese and Malay. Inchi Kabin is all know as Encik Cabin Chicken. And how does this dish have its unique name? The story goes like this. This dish was popularly cooked on the ship for sailors. Usually when the meal is ready, the chef will inform the sailors ‘Encik dalam cabin, chicken siap” (translation: Mister in the cabin, your meal is ready) this is how the dish got its name. This recipe uses simple combination of ingredients but the results were surprisingly delicious!

1. Clean chicken and cut it into small pieces. Drain it dry. Combined all the marinate ingredients together and add in the chicken. Mix really well and let the chicken marinate for 4 hours or overnight.
2. Heat up some oil; fry the chicken over medium heat until lightly brown. Remove the chicken. Heat up the same oil again until really hot and fry the chicken again until golden brown (for crispy results)
3. Remove the chicken and drain the oil on some paper towel. Serve warm or at room temperature.

Note: You don’t need any dipping sauce for this chicken as it is flavorful enough to eat it on its own.

this disk was actually created by a group of Hainanese cook in the early 50' in Penang. as they neither speak english or hockien, they use hainanese to name their disk, (醃炸鸡片）pronounce in hainanese dialet, hence the name.

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About Me

I was born and raised in Malaysia and now live in Northern California, USA with my wonderful husband Carlos. I love to bake and cook. It is very relaxing and I find my creativity flowing in the kitchen. I creates this blog to record all my cooking and baking adventures and also share my tested recipes with you.
I don’t consider myself an expert but all the recipes here are tried and tested by me, unless noted otherwise.
If you have any suggestions or comments please feel free to do so, If you’re feeling shy or have a question about a recipe, drop me a line instead. My e.mail address is at my profile.
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